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Method

Heat oven to 180C/160C fan/gas 4.
Lightly butter a few baking trays. In a
large bowl, beat together the butter,
sugar and egg until smooth. Sift in the
flour, cinnamon and baking powder,
then combine to make a dough. Add
the sultanas and 100g of the white
chocolate, and mix to combine.

Roll lumps of dough into balls the
size of golf balls. Flatten these onto the
trays, leaving enough space between
each for them to expand. Bake for
10 mins until golden (you may have to
do this in batches). Remove the cookies
from the trays and cool on wire racks.

Melt the remaining white chocolate
in the microwave on Low in 20-second
bursts. Using a small piping bag or a
teaspoon, carefully drizzle a cross on top
of each cookie. Leave to set before
eating. These cookies can be stored
in a cookie jar for up to 3 days.

Delicious cookies. Crumbly and, like another poster said, quite like a shortbread biscuit. I used a combination of raisins and cranberries. Took 20 mins to cook. I also put first 6 ingredients into food mixer and added the fruit and chocolate by hand. Will make them any time of the year, will just decorate the tops differently to suit the occasion.

These are gorgeous, however they need at least 15 minutes' cooking time and I cooked mine in batches on the top shelf only as the ones underneath seemed to spread out too much. Very crumbly delicious texture. I made my second batch with mixed spice as I'd run out of cinnamon. Also - no need for the creaming and combining palaver. I just dumped all the ingredients (except the chocolate chips and the sultanas) in the food processor and let it process to a ball. Then I worked in the chocolate and sultanas by hand. Lovely recipe.

I'm all for encouraging children to cook; both of my sons are excellent cooks as proof of that but I look at the long list of recipes here to encourage children into the kitchen and 99% of them are sugar-based. More savouries would be great, not all children are inveterate Sweet-tooths!

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